Melt butter slowly and mix into finely crumbled cookies.
Butter ramekins well, sprinkle with coconut flakes and tap excess coconut flakes out of ramekins. Spread biscuit-butter mixture in bottom of ramekins and press down well.
Mix remaining ingredients (except applesauce) until well combined. Pour into ramekins, smooth out and bake in preheated oven at 160 °C for about 30 minutes.
Let the cheesecakes cool in the ramekins and serve with applesauce.
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